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Peppermint Meringues

Author: Cindy Hopper

Ingredients

  • 3 large egg whites room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon pure peppermint extract peppermint oil will not work
  • dash of salt
  • 3/4 cup sugar
  • parchment paper

Instructions

  • Preheat oven to 225 degrees. Line large baking sheets with parchment paper and set aside.
  • In metal mixing bowl beat egg whites, 1/4 teaspoon cream of tartar, a dash of salt and 1/4 teaspoon pure peppermint extract to soft peaks. Gradually add 3/4 cup sugar, beating until very stiff peaks form.
  • Fill a pastry bag with meringue and pipe one-inch stars onto the parchment paper.
  • Bake for 90 minutes, but do not let them brown. Turn off oven, open door and allow cookies to start cooling for about 30 minutes. Remove from oven and allow to cool completely.

Notes

Meringues will be crunchy. Store in an air tight container. The meringues should keep for a couple of days.